Soft Sesame Seed Buns, Gluten-free

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These soft buns go great with our REAL Falafel Burgers and Mezze Platter.

2 cups Brown Rice flour or All-Purpose Gluten-Free Flour (we use Bob’s Red Mill)
1 cup Tapioca Flour
1/2 cup Garbanzo Flour
1/4 cup ground golden flax seeds
1 teaspoon xanthan gum
2 teaspoons baking soda
2 Tablespoons vinegar
1 3/4 cups warm water
2 Tablespoons sesame seeds
2 Tablespoons unsweetened, non dairy milk or water

Preheat oven to 350oF. Line one large baking sheet with parchment paper.
In a large bowl mix together flours, tapioca, flax seeds, baking soda and xanthan gum. Pour in the water and vinegar and make a thick batter. The batter will be a little stiffer and dryer is you are using rice flour. With a small ladle, scoop the batter, about 1/3 cup and in a circular motion using the back of the ladle, form into a 3 inch diameter circle, 1/2 inch thick. Repeat until all the batter is used up. For mini burgers use about 2 tablespoons of batter/dough for each 2 inch burger. Using a food brush, lightly coat the tops bun with non dairy milk or water. You can also use the brush to smooth out the top. Sprinkle seeds on top of each roll. Bake for 20-25 minutes. Let cool, and serve.

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  2 comments for “Soft Sesame Seed Buns, Gluten-free

  1. elkie
    November 26, 2013 at 4:14 pm

    could i sub the rice flour for buckwheat flour?

    • realworldwide
      November 27, 2013 at 5:20 pm

      Yes you can, but keep a few things in mind. Rice flour has a neutral taste, buckwheat has a very strong flavor. Secondly, you may need to adjust the water/flour mix. Make the recipe, substituting the buckwheat flour for rice flour. If the dough is too dry and stiff, add in water, a tablespoon or 2 at a time until you have a soft, sticky dough. Or, if the mixture is too wet, like a batter, add in more buckwheat flour until you have a soft, sticky dough.

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